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Crockpot Minestrone Soup

This Crockpot Minestrone Soup is a cozy, hearty dish made with everyday vegetables, beans, and pantry staples that slowly simmer together to develop rich, comforting flavors. The slow cook method ensures tender vegetables and a flavor melded broth, with the pasta added at the end for the perfect texture. It’s a rustic, nourishing soup that looks inviting with its vibrant tomato base and colorful vegetables.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (14.5 oz) diced tomatoes preferably with basil
  • 1 can (15 oz) white beans rinsed and drained
  • 2 carrots carrots peeled and chopped
  • 1 stalk celery stalk diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups vegetable broth low-sodium preferred
  • 1 cup small pasta like ditalini or shells
  • 1 teaspoon dried oregano
  • 1 pinch dried thyme
  • 2 tablespoons olive oil plus extra for drizzling
  • to taste salt and pepper

Equipment

  • Crockpot
  • Chef’s knife
  • Cutting board
  • Saucepan
  • Ladle

Method
 

  1. Gather all ingredients and prepare by chopping carrots, celery, and onion into small, even pieces. Mince the garlic finely to release its aroma.
  2. Add the vegetable broth to your crockpot and stir in the chopped vegetables, canned tomatoes (with juices), and rinsed beans. Turn the crockpot on low for about 10 minutes to warm everything up.
  3. Stir in the minced garlic, dried oregano, thyme, salt, and pepper. Cover with the lid and cook on low for 6 to 8 hours. During this time, the vegetables will soften, and the flavors will meld into a fragrant, hearty broth.
  4. About 15 minutes before serving, cook the small pasta in boiling salted water until al dente, approximately 8-10 minutes. Drain and set aside.
  5. Stir the cooked pasta into the crockpot and mix well. Taste and adjust seasoning with additional salt, pepper, or herbs if needed. Drizzle with a little olive oil for a glossy finish and added richness.
  6. Let the soup sit uncovered for 10 minutes to allow the flavors to deepen and the broth to slightly thicken. The vegetables should be tender, and the broth fragrant and rich.
  7. Ladle the warm minestrone into bowls, garnish with fresh herbs or a sprinkle of Parmesan if desired, and serve with crusty bread. Enjoy the rustic, vibrant flavors and comforting warmth.

Notes

Feel free to customize with your favorite vegetables or add a splash of Parmesan rind during cooking for extra depth. The soup reheats beautifully and can be stored in the fridge for up to 3 days or frozen for longer storage.